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Island Pepper Pot

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  • Complexity: medium


  • 2-3 pounds chicken breast cut in quarters (can use thighs)
  • 2 tablespoon Olive Oil
  • 1 large onion chopped coarsely
  • 1 large green pepper chopped
  • 3 garlic cloves crushed
  • 1-2 fresh Habanero peppers seeded and minced (wear rubber gloves)
  • 2 ripe tomatoes chopped
  • ½ cups chicken stock
  • ½ teaspoon salt
  • 1 teaspoon thyme
  • 1 tablespoon capers
  • 1 tablespoon wine vinegar
  • 2 medium potatoes or sweet potatoes peeled and cubed
  • 1-2 small yellow squash cubed
  • 1-2 carrots sliced
  • 2-3 cups hot rice


  1. In a large heavy pot or Dutch oven brown chicken in oil over medium high heat. Remove the chicken from the pot as it browns salt and pepper lightly and set aside.

  2. Add the onions, peppers, garlic to the pot. Sauté stirring until the onions begins to brown.

  3. Add the tomatoes, stock, capers, vinegar and the seasonings. Mix well then return the chicken pieces to the pot cover and cook over low heat for about 30 to 35 minutes.

  4. Uncover the pot and add the potatoes, squash, and carrots. Continue to cook uncover, until the chicken is very tender and the vegetables are soft.

    Serve with rice.

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